Monthly Archives: October 2017

Yogurt cookies with banana and raisins

yogurt cookies

4 eggs
2 cup natural yoghurt (170 g)
1 cup oil
4 cups sugar
4 cups wheat flour
2 level tbsp baking powder
4 bananas
2 cup raisins, rolled in wheat flour
Icing sugar for dusting when ready
Use the cup from the yogurt to measure out the rest of the ingredients

Add all the ingredients aside from the raisins to a blender and blend until smooth.
Add the raisins and mix well.
Add spoonfuls of the mix to a liner baking tray and use your hands to shape the cookies.
Bake in a preheated oven over medium heat for 30 minutes or until golden brown.
Wait to cool and dust with icing sugar.

Special banana cake

banana cake

6 cups mashed banana
4 cups all purpose flour
1 cup chopped walnuts
3 cup sugar
1 tbsp baking soda
2 cup of oil
1 cup of chocolate chips
6 eggs

In a bowl place the bananas, oil, eggs, sugar and flour.
Mix everything well and add the baking soda, nuts and chocolate chips.
Grease and flour a cake or loaf pan and bake at 200° C until golden brown and a toothpick, inserted in the middle of the cake, comes out clean.
Once baked, let the cake cool before taking it out from the pan and serving.

Apple Cake with walnuts and apricots

apple cake

1 cup oil
3 cups all purpose flour
2 tbsp baking powder
2 tbsp ground cinnamon
4 eggs
3 cups sugar
4 chopped apples with peel
1 cup chopped walnuts
1 cup seedless raisins
12 apricots, chopped

In a blender, add the apples, eggs, cinnamon, sugar and oil and blend until smooth.
Add the raisins, walnuts, apricots, flour and baking powder and carefully mix the batter.
Pour the cake batter in a greased and floured mold with hole in the middle or pound cake tin, and bake in medium oven for about 40 minutes.
Let the cake cool and dust with icing sugar before serving.